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How to make Jerk chicken with chickpea & carrot slaw

Yield = 4
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 4 x 220g chicken breasts
  • 400g can chickpeas, rinsed, drained
  • 2 stalks celery, cut into julienne (matchsticks)
  • 1 large carrot, peeled, cut into julienne
  • 4 red radishes, trimmed, cut into julienne
  • 60ml (1/4 cup) olive oil

Jamaican jerk sauce

  • 1 red onion, roughly chopped
  • 3 cloves garlic
  • 3 long green chillies, seeded, roughly chopped
  • 1 bunch flat-leaf parsley, leaves picked
  • 1 bunch tarragon, leaves picked
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cumin
  • 60ml (1/4 cup) olive oil
  • 2 limes, zested, juiced

Method

  • Step 1 To make jerk sauce, process all ingredients in a food processor until roughly chopped. Season with salt and pepper.
  • Step 2 Remove tenderloins (long strips of meat on the underside) from chicken breasts and reserve. Cut fillets in half horizontally. Place all chicken and half the jerk sauce in a bowl and toss well to combine. Stand at room temperature for 15 minutes to marinate.
  • Step 3 Meanwhile, to make slaw, combine chickpeas, celery, carrot, radishes and oil with half the remaining sauce. Season.
  • Step 4 Preheat a lightly greased chargrill pan or barbecue over high heat. Cook chicken, in 2 batches, for 3 minutes each side for breast pieces and 2 minutes each side for tenderloins or until cooked through. Rest for 5 minutes.
  • Step 5 Divide slaw and chicken among plates. Spoon over the remaining jerk sauce to serve.